Lambrusco

Question 1

What are the mainsoils of Emilia-Romagna?

Answer 1

Clay and Silt

Question 2

How is the topography of Emilia Romagna?

Answer 2

Quite flat, with hills of 150 meters.

Question 3

How is the Climate of Emilia Romagna?

Answer 3

Warm, Continental - 735 mm of rain a year

Question 4

What types of training-systems are mainly used and why?

Answer 4

Training systems like Sylvoz and Geneva Double Curtain. These are used, as in Prosecco, because of their capability to work well with high-vigor varieties and the fertile lands.

Question 5

What are the greatest climatic hazards of the area?

Answer 5

Rain in harvest
*
Humidity that can cause fungal diseases

Question 6

What disease has in particular been a problem within the area of Emilia Romagna?

Answer 6

Grapevine Yellows

Question 7

Name the three main-varieties in Lambrusco and briefly differentiate them

Answer 7

Lambrusco Grasparossa - Dark and Deep. Planted on hilly sites.

Lambrusco di Salamino - Dark and Deep. Most widely planted. Often blended.

Lambrusco di Sorbara - Used for pale and light styles

Question 8

Name the 5 different DOC’s

Answer 8

Lambrusco Grasparossa di Castelvetro DOC

Lambrusco di Salamino de Santa Croce DOC

Lambrusco di Sorbara DOC

Lambrusco di Modena DOC

Reggiano Lambrusco DOC

Question 9

What are the specs of Lambrusco Grasparossa di Castelvetro DOC?

Answer 9

Min. 85% Lambrusco Grasparossa

Max. 126 hl/ha

Question 10

What are the specs of Lambrusco Salamino di Santa Croce DOC?

Answer 10

Min. 85% Lambrusco Salamino

Max. 133 hl/ha

Question 11

What are the specs of Lambrusco di Sorbara DOC?

Answer 11

Min. 60% Lambrusco di Sorbara

Max. 126 hl/ha

Question 12

What are the specs of Lambrusco di Modena DOC?

Answer 12

Grown in the region of Modena
No min. % of grape-varieties
Max. 161 hl/ha (Bulk-region)

Question 13

What are the specs of Reggiano Lambrusco DOC?

Answer 13

Grown in the region of Reggiano-Emilia
No min. % of grape-varieties
Max. 126 hl/ha

Question 14

What method is used to make Lambrusco?

Answer 14

Mainly tank-method - There are examples of Methode-traditionelle and Ancestrale aswell.

Question 15

How long is the maceration of Generic styles of Lambrusco compared to deeper styles?

Answer 15

Generic: 1-2 days

Deeper style: 3-4 days

Question 16

At what degree is the first fermentation kept and why?

Answer 16

18-20 degrees - to retain freshness and primary aromas

Question 17

At what degree is the second fermentation kept and why?

Answer 17

12-15 degrees - to retain freshness and primary aromas

Question 18

Is Malolactic fermentation generally seen? why/ why not?

Answer 18

In general no - Quite unusual for redwines. But it is avoided to keep the acidity high, for balance.

Question 19

What are the min. alcohol of Spumante and Frizzante? And what is the exception?

Answer 19

Spumante: Min. 11% Alcohol
	* 
Frizzante: min. 10,5% alcohol
	* 
Exception: All wines of Armabile or Dolce must have at least 7% alcohol

Question 20

What are the three sweetness-levels of Frizzante wines?

Answer 20

Secco/ Asciutto
	* 
Abboccato
	* 
Amabile

Question 21

How much of the production does DOC make up for?

Answer 21

25-30% - Rest is IGT.

Question 22

What major challenge has the Lambrusco-region faced, that also Prosecco has suffered from.

Answer 22

The name Lambrusco is not protected - this was fixed in Prosecco.
*
Name/ quality. Many people view Lambrusco as generic, and therefore it is difficult for those who create “quality-Lambrusco” to demand the price needed.

Question 23

The largest wine-company in Italy is situated in Emilia-Romagna, working, amongst other products, with Lambrusco. What is the name of the Company?

Answer 23

Cantine Riunite & CIV